Wednesday, 20 February 2008


Dukkah is an Egyptian speciality and is a blend of roasted nuts and seeds. It is usually eaten with bread dipped in olive oil. I like to use it piled on a boiled egg half for something different on my antipasto plate. If you use the tiny guinea fowl eggs it's an even better talking point!
2/3 cup (110g) blanched almonds
2/3 cup (110g) hazelnuts
1/2 cup (75g) sesame seeds
1/4 cup (20g) coriander seeds
2 tbls cumin seeds
2 tsp freshly ground black pepper
2 tsp flaked sea salt
Preheat oven to 180C/160C fan-forced.
Spread almonds and hazelnuts on oven tray, roast for about 10 minutes. (This can also be done on a dry frypan).
Transfer hazelnuts to a clean tea towel and remove as much of the hazelnut skin as possible; cool.
Meanwhile, toast the sesame seeds in a medium dry frypan over low heat, stirring until golden.
Process almonds and hazelnuts until chopped finely; add sesame seeds.
Combine coriander and cumin seeds in same medium dry frypan, cook over low heat, stirring until fragrant. Grind seeds using a mortar and pestle or spice grinder.
Add seeds to almond mixture with pepper and salt; mix well. Store in an airtight jar. (Suitable to freeze).
Dukkah is great spinkled over salads, vegetables, barbecued meat and seafood, also soups.
Vida x

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